For 8 750 ml glasses / Preparation 30 minutes / Canning 20 minutes
| 250 g sugar 80 g salt 500 ml vinegar 3 kg of pickled cucumbers Into every glass 4 onion rings 2 carrot slices 10 mustard seeds 3 peppercorns 1 bay leaf 2 balls of allspice dill, fresh |
1. First I prepare the pickle. I pour water into a pot, add sugar, salt and vinegar. I let it boil. 2. I immerse the cucumbers in water in a large container and clean them with a soft brush, rinse them and let them dry. I prepare the jars: I wash them and, to get rid of any bacteria, I immerse them in water in a pot and let them boil.
3. I put 2 onion rings on the bottom of the jar, carefully arrange the cucumbers in the jars, vertically. On top, I put carrots, 2 onion rings, sprinkle with mustard seeds, pepper, bay leaf, allspice and a small sprig of dill. I pour the hot pickle into the filled jar with a ladle and immediately close the lid. 4. I put a towel on the bottom of a large pot, place the lidded jars on it, fill with water halfway up the jars, and let them sterilize at 80°C for 20 minutes. Then I take the jars out, place them with the lids down, and let them cool. |
